Serves:

8

Description:

Swirls of mango puree make this frozen gelato type dessert extra special.

Ingredients:

• 3 organic egg whites, lightly whisked
• 150g caster sugar
• 200ml pure cream
• 200ml coconut cream
• 2 mangos, peeled and sliced
• 2 tablespoons icing sugar
• Juice of half lemon
• Extra sliced mango for decoration
• Mint leaves for decoration

Method:

1. Slightly whisk egg whites in a heat proof bowl. Place bowl over a pan of simmering water and continue whisking the egg whites with the sugar until a thick, shiny meringue. Remove bowl from the heat and continue to whisk until cool. Lightly whisk cream, blend with the coconut cream and fold into the meringue. Purée the mango with the icing sugar and lemon juice in a processor. Put 5 tablespoons of the purée in a 1.5 litre fancy ring tin such as a brioche tin lined with plastic wrap. Tip in the meringue mixture and then swirl in remaining mango puree. Cover with plastic wrap and freeze. About 20 minutes before serving, take out of the freezer and remove by placing upside down on a plate and slowly pulling on the plastic wrap. Serve decorated with sliced mango and mint leaves.

Recipe by: Kate McGhie

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